Pescado Estilo Italiano Recipes

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VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")



Veracruz-Style Tilapia (

Provided by Marcela Valladolid

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
  • In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
  • Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

FISH FILLETS ITALIANO



Fish Fillets Italiano image

Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
½ cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
½ cup dry white wine
1 pound cod fillets

Steps:

  • In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
  • Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
  • Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 8.2 g, Cholesterol 41 mg, Fat 9.4 g, Fiber 1.8 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 458.7 mg, Sugar 3.9 g

PESCADO FRITO (FRIED RED SNAPPER)



Pescado Frito (Fried Red Snapper) image

Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.

Provided by Von Diaz

Categories     dinner, quick, seafood, main course

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 lime, juiced (about 2 tablespoons)
1 tablespoon olive oil
2 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt
1 (1 1/2- to 2-pound) red snapper, cleaned, scaled and gilled
1 1/2 quarts vegetable oil
Lime wedges, hot sauce and chopped cilantro leaves, for garnish

Steps:

  • Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
  • Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
  • In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
  • Line a baking sheet with paper towels and set aside.
  • Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
  • Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
  • Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
  • Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

FISH ITALIANO



Fish Italiano image

I needed a new way to serve fish, so I came up with this recipe. My family thinks it's superb.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup canned Italian diced tomatoes, drained
1/4 cup white wine
1/4 cup sliced ripe olives
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/2 pound cod, haddock or orange roughy fillets

Steps:

  • In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes. , Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness.

Nutrition Facts :

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)



Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 20

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
  • Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
  • Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
  • Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)



Pescado Guisado En Salsa De Tomate (Fish in Tomato Sauce) image

This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.

Provided by cervantesbrandi

Categories     Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 red snapper steaks
4 tablespoons oil
3 jalapenos (sliced lenghwise in 8ths, stem removed)
6 roma tomatoes (roughly chopped)
1 medium white onion (roughly chopped)
6 garlic cloves (minced)
2 cups water
1/2 fish bouillon cube
salt and pepper
1 lime

Steps:

  • Start by heating the 4 tbsp of oil in a large pot on medium high heat.
  • Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
  • Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
  • Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
  • Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
  • Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
  • Enjoy!
  • Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.

Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6

TACOS DE PESCADO (BAJA STYLE FISH TACO)



Tacos De Pescado (Baja Style Fish Taco) image

Make and share this Tacos De Pescado (Baja Style Fish Taco) recipe from Food.com.

Provided by Amis227

Categories     Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb fish fillet, cut lengthwise into strips
1 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil, necessary (for frying)
corn tortillas or flour tortilla, warmed to soften
shredded cabbage, lightly dressed with
your favorite coleslaw dressing
raw onion rings, marinated in
vinegar, with
1 pinch oregano
thin tomato-free guacamole
salsa, such as red, green
pico de gallo

Steps:

  • Pat the fish filet strips dry with paper towels.
  • Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter.
  • Beat the egg whites until stiff, and fold into the mixture.
  • In a large skillet, heat oil with a depth of no more than 1 inch.
  • Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.
  • Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.

Nutrition Facts : Calories 159.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 82.8, Sodium 441.1, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 12.9

PESCADO ESTILO ITALIANO



Pescado estilo italiano image

Lleva los mejores sabores de Italia a tu mesa familiar al preparar este rico platillo de pescado. ¡A tu familia le encantará!

Provided by My Food and Family

Categories     Casa

Time 20m

Yield 4 porciones

Number Of Ingredients 6

2 tazas de arroz blanco instantáneo, sin cocer
1/2 taza de agua
4 filetes de halibut (1 lb)
1 lata (14-1/2 oz) de tomates (jitomates) en cubitos, sin escurrir
1/4 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
1/2 taza de queso mozzarella parcialmente descremado, de baja humedad y desmenuzado KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Combina el arroz y el agua en una cazuela apta para microondas con capacidad para 1-1/2 qt. Coloca los filetes, sin amontonarlos, sobre el arroz; ponles encima los tomates. Rocíalos con el aderezo; tápalos.
  • Cocínalos en el microondas a potencia ALTA durante 10 min.; espolvoréalos con el queso.
  • Cocínalos destapados en el microondas durante 2 min. o hasta que se desmoronen fácilmente con un tenedor y se suavice el arroz.

Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)



Pescado Veracruzano (Baked fish Veracruz style) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Steps:

  • Preheat oven to 425 degrees.
  • Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
  • Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
  • Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams

CEVICHE DE PESCADO



Ceviche de Pescado image

Provided by Copeland Marks

Categories     Fish     Appetizer     No-Cook     Lime     Corn     Hot Pepper     Sweet Potato/Yam     Summer     Yuca     Lettuce     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 14

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

  • 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
  • 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
  • 3. Just before serving, mix in the parsley, cilantro, and onion.
  • 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

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From muydelish.com


PESCADO AL VAPOR ESTILO JAPONéS - RECIPE DETAILS
1 filete de pescado; 30 g guisantes; 10 ml vino blanco; 1 tbsp salsa de soya; Directions. Coloca el pescado en un molde para hornear que quepa en una vaporera o en una rejilla que entre en una sartén grande. Mezcla la salsa de soya y el vino blanco o sake y vierte la mezcla sobre el pescado. Cúbrelo con el jengibre y las zanahorias.
From fatsecret.ca


PESCADO ZARANDEADO - DELICACY FROM NAYARIT - ADáN MEDRANO
2014-05-24 2. In a blender, add the drained chiles, garlic, onion, oregano, salt and enough water (1/2 -3/4 cup) to blend well into a smooth purée. 3. Heat the oil in a deep saucepan, over medium heat, then add the chile purée and cook until the color deepens and the chile coats the back of a spoon, about 6 minutes. 4.
From adanmedrano.com


PESCADO ESTILO INDIO CON SALSA DE YOGUR, PATATAS Y VERDURA
Ingredients. 600 g de agua ; 2 dientes de ajo (aprox. 5 g en total) ¼ - ½ cucharadita de cayena molida or 2 chiles verdes frescos sin semillas (aprox. 6-8 cm de largo) ; 50 g de cilantro fresco y algo más para decorar
From cookidoo.ca


PESCADO CATALAN - STAR FINE FOODS
Instructions. 1. In a medium sauté pan, lightly brown onion and garlic in oil for several minutes. Add tomatoes and cook on medium-high for 5 to 10 minutes to reduce liquid. Add vinegar and oregano. 2. Single layer fish in oiled baking dish. Sprinkle with olives, capers, and lemon juice. Pour sauce over fish and bake at 375 degrees for about ...
From starfinefoods.com


PESCADO MARINADO ESTILO CHILENO | FIERY FOODS & BARBECUE CENTRAL
2015-07-31 All About Chiles. Chile Pepper Gardening; Chile FAQ Archives; Cooking with Chiles; Pepper Profiles; Chiles Around the World; More Chile Pepper Stories; BBQ, Grilling & Smoking
From fieryfoodscentral.com


[RECIPE + VIDEO] PESCADO FRITO (HOW TO FRY FISH WHOLE)
2022-06-07 To fry fish properly, you'll want to make sure the oil is hot enough before adding the fish. You'll also want to be careful not to overcrowd the pan, which will lower the temperature of the oil and result in greasy fish. Finally, be sure to drain the …
From dominicancooking.com


FILETE DE PESCADO AL MOJO DE AJO - FISH FILETS IN GARLIC, EASY.
2016-03-04 This Filete de Pescado al Mojo de Ajo recipe is one of the quickest ways to prepare fish filets. Just a few ingredients will render a delicious dinner in a matter of minutes. You can even use other types of fish, like cod, sole, or even salmon. 4.73 from 11 votes. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 10 mins. Total Time 20 mins. Course Main Course, …
From mexicoinmykitchen.com


42 BEST TACOS DE PESCADO ESTILO ENSENADA IDEAS IN 2021 | COOKING ...
Mar 23, 2021 - Explore bertha grijalva's board "tacos de pescado estilo ensenada" on Pinterest. See more ideas about cooking recipes, recipes, mexican food recipes. See more ideas about cooking recipes, recipes, mexican food recipes.
From pinterest.es


PESCAO EN ESCABECHE (CUBAN FISH IN VINEGAR SAUCE ... - TASTE THE …
2017-04-11 3-1/2 lbs swordfish or fresh tuna, cut into 1/2″ slices; 1 cup all-purpose flour; 1-1/2 cups olive oil; 2 large onions, sliced; 2 large green bell peppers, sliced
From tastetheislandstv.com


PESCADO AL VAPOR ESTILO JAPONéS - PHOTO GALLERY
Recipe Photos for: Pescado al Vapor Estilo Japonés. Pescado al Vapor Estilo Japonés: "Cocinamos pescado bajo en grasa y verduras ricas en vitaminas con una de las técnicas culinarias más sanas que sigue esta cultura: el vapor." 1 of 1 photos for this recipe. 24 Jul 14 by member: antihoney. Food Search . Recipes Food Newest Recipes: by member: Odoruhono. …
From fatsecret.ca


PESCADO SARANDEADO RECIPE | MYRECIPES
Step 1. Combine chiles and 3 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes. Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid. Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.
From myrecipes.com


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